Roast Veg and Chickpea Stew

This is one of my favourite dinners to make at this time of year, it’s so warming and hearty and works perfectly for a simple, quick meal. Plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic. I think it tastes great with a simple side of quinoa or added into roast sweet potatoes.


Serves: 4

Difficulty: easy


2 courgettes, sliced

1 aubergine, sliced

1 red onion, sliced

3 garlic cloves, chopped

x1 400g can of chick peas, drained

x2 400g can of tinned tomatoes

2 tablespoons of tomato puree

1 tablespoon of honey or maple syrup

Pinch of chilli flakes

Salt and pepper


Preheat oven to 180c, fan.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper – give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.

While your vegetables are cooking place your tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat. Bring to the boil and then reduce the temperature and leave to simmer for 10-15 minutes.

Once your vegetables and chick peas are cooked, stir them through the tomato mixture and enjoy!